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Method

Beat the butter and brown sugar together until soft. Add the eggs gradually, beating after each addition. Add a little flour if the mix curdles. Sieve the flour, cocoa, salt and ginger together. Fold into the cake mix with the chocolate. Fold in the yoghurt. The mixture should be of dropping consistency. Put into the tin and bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Cool in the tin for 10 minutes, then turn onto a rack to cool completely.

To make the filling, whip the cream and sugar lightly. Drain the pineapple slices, reserve a few for decoration, chop the rest and fold into the cream. Cut the cake in half horizontally. Use the pineapple cream to sandwich the cake together. Dredge with icing sugar. If you like, pipe blobs of cream around the edge, topping each with pineapple or crystallised ginger.